California Fresh Carrot Advisory Board
Carrots are full of beta-carotene,
believed to fight heart disease.

Consider the carrot
for simple good nutrition

The crunchy, colorful carrot is possibly the least finicky of foods.

It's available all year, keeps for a long time, is a cinch to eat and easy to store. Just keep it away from fruits that produce ethylene -- such as apples, bananas and pears. They turn carrots bitter.

One medium carrot contains 100 percent of the vitamin A you need in a day.

Carrots are 45 cents a pound this week at IGH (Independent Grocers of Hawaii) stores; 69 cents at Times and 79 cents at Safeway. Ready-to-eat baby carrots are $1.28 for 16 ounces at Daiei. Try them in this sweet treat:

Orange-Glazed
Baby Carrots

(From "1,001 Low-Fat Vegetarian Recipes," by Sue Spitler, Surrey Books, $19.95)

16 ounces baby carrots
3/4 cup orange juice
1/2 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1 tablespoon margarine
salt and white pepper, to taste
1 tablespoon finely chopped parsley

Simmer carrots in water until crisp-tender, 10 to 12 minutes, drain.

Mix orange juice, brown sugar, cornstarch and spices in small saucepan; heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in margarine until melted; season to taste with salt and pepper.

Arrange carrots in serving bowl; pour orange sauce over and sprinkle with parsley. Serves 4.

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Approximate nutritional analysis, per serving: 191 calories, 3 grams fat, 0.6 grams saturated fat, no cholesterol, 145 milligrams sodium.*